| dc.coverage.spatial | Manila | en |
| dc.date.accessioned | 2018-07-06T07:00:33Z | |
| dc.date.available | 2018-07-06T07:00:33Z | |
| dc.date.issued | 2018-03-03 | |
| dc.identifier.citation | Raising awareness on sustainable seafood. (2018, March 3). Philippine Daily Inquirer, p. B2-3. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/728 | |
| dc.language.iso | en | en |
| dc.publisher | Philippine Daily Inquirer, Inc. | en |
| dc.subject | Seafood | en |
| dc.subject | Fishery products | en |
| dc.subject | Sustainability | en |
| dc.subject | Sustainable fishing | en |
| dc.subject | Shrimps | en |
| dc.subject | Recipes | en |
| dc.title | Raising awareness on sustainable seafood | en |
| dc.type | newspaperArticle | en |
| dc.citation.journalTitle | Philippine Daily Inquirer | en |
| dc.citation.spage | B2-3 | en |
| local.seafdecaqd.controlnumber | PD20180303_B23 | en |
| local.seafdecaqd.extract | “With our brand’s well-established corporate responsibility (‘Spirit to Preserve’), we feel the need to provide not just high-quality dishes but also responsibly sourced [products] that should result in more years of great food and satisfied seafood cravings,” explained Marriott Executive Chef Meik Brammer. | en |
| local.subject.personalName | Brammer, Meik | |
| local.subject.corporateName | Marriott Hotel Manila | en |
| local.subject.corporateName | World Wide Fund for Nature | en |
